Coconut Cupcakes No Eggs – Mom’s Home Cooking

Baking Tips

It is important to measure the ingredients accurately. I highly recommend using a kitchen scale to improve accuracy.

Preheat the oven for at least 15 minutes before beginning to give it enough time to reach the ideal recipe temperature.

Butter can be temperamental. It’s important that your butter is softened to the right temperature and consistency. Softened butter should bend easily without breaking and give slightly when squeezed. If your finger sinks into the butter and looks oily, it’s way too soft.

Be sure to use canned coconut milk. Chilled coconut milk is more of a beverage than a baking ingredient. It often gets watered down and loaded with additives, so I recommend avoiding this type of milk for my Eggless Coconut Cupcakes recipe.

Don’t over-stir the batter. Mix only until you have evenly distributed the ingredients throughout the batter.

Bake the cupcakes once the batter is ready.

Let the cupcakes set completely before opening the oven door. Leave the oven door closed until the minimum time specified in the recipe.

Every oven is different, so baking times should always be treated with caution. Oven thermostats can be severely off, affecting bake time, so keep an eye on yours. The cupcakes are done when a toothpick inserted in the center comes out clean.

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